Olive and Anchovy Stuffed Eggs Recipe

Makes 12 stuffed eggs.

INGREDIENTS

6 hard-cooked large eggs

3 tablespoons sour cream

6 kalamata or other brine-cured black olives, pitted and minced

1/2 teaspoon anchovy paste

1/2 teaspoon white-wine vinegar

2 to 3 tablespoons minced fresh flat-leafed parsley leaves

garnish: black olive slivers and chopped parsley leaves

DIRECTIONS

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Just before serving, garnish eggs.

Tags: Eggs, Olivenchovy, Stuffed